Turkey Dijon with Garden Vegetables

Recipe from Southern Living

More From Southern Living


  • 2 pounds turkey tenderloins
  • 1 large red bell pepper
  • 6 green onions
  • 4 garlic cloves
  • 3 medium-size yellow squash
  • 3 medium zucchini
  • 4 ears corn
  • 1 1/4 cups Italian-seasoned breadcrumbs
  • 1/2 cup minced walnuts
  • 2 large eggs
  • 2 tablespoons Dijon mustard
  • 1/2 cup walnut oil, divided
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup chopped fresh chives


  1. Cut turkey into 1/2-inch-thick slices. Cut bell pepper into 1/4-inch strips; slice green onions, and mince garlic. Coarsely chop squash and zucchini; cut corn from cob.
  2. Combine breadcrumbs and walnuts in a shallow dish.
  3. Whisk together eggs and mustard. Dip turkey into egg mixture, and dredge in breadcrumb mixture; set aside.
  4. Saute bell pepper, green onions, and garlic in 2 tablespoons oil in a large skillet over medium-high heat 2 minutes. Add squash, zucchini, and corn; saute 5 minutes. Stir in salt, pepper, and chives; transfer to a serving dish, and keep warm.
  5. Wipe skillet clean with a paper towel. Heat 2 tablespoons oil in skillet over medium-high heat; add one-third of turkey, and cook 3 minutes on each side or until golden. Drain. Repeat procedure twice with remaining turkey and oil. Serve over vegetables.
  6. * See "From Our Kitchen" on page 158 for the recipe.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Turkey Dijon with Garden Vegetables Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy